Could we make a sauce with complex but fresh flavors--from scratch--in less than an hour?
Just when we think we’ve become familiar with every Italian dish under the sun, we’re pleasantly surprised to come across one we’ve somehow overlooked—Spaghetti with Marinara Sauce.
We demanded a lot: smooth emulsifications, airy whips, velvety purees, easy cleaning, quiet motors, comfort—and a bargain price. Were we dreaming?
The worst canned tomatoes are mushy, bland, and bitter. How do you keep them out of your pantry? The clues are right on the label.
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